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My review
Cheesy Chicken Pepper Pasta
Heidi Waun
"A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!"
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Ingredients
45 m servings 654 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
- In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
- Pour sauce over hot pasta; serve.
Nutrition Facts
Per Serving: 654 calories; 35.2 g fat; 48.6 g carbohydrates; 36.4 g protein; 123 mg cholesterol; 504 mg sodium. Full nutrition
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Reviews
Read all reviews 3338 Ratings
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Most helpful positive review
7/10/2002
THIS RECIPE IS SUPER!! For those of you who had "chunks" in your sauce, the secret is to heat over med heat, use SHREDDED muenster cheese (or shred it yourself) and STIR CONSTANTLY! I did have t...
Most helpful critical review
7/17/2001
I was disappointed with the outcome of this recipe. Perhaps it was because I could not obtain shredded muenster cheese and had to break slices of it up into the sauce mixture. The sauce turned...
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7/10/2002
THIS RECIPE IS SUPER!! For those of you who had "chunks" in your sauce, the secret is to heat over med heat, use SHREDDED muenster cheese (or shred it yourself) and STIR CONSTANTLY! I did have t...
9/17/2004
This was excellent! Not to mention it made a ton of food...I changed it up a bit, added green pepper, onion, and zuchinni, two cloves of garlic instead of one, (with no garlic powder) and only ...
7/17/2001
I was disappointed with the outcome of this recipe. Perhaps it was because I could not obtain shredded muenster cheese and had to break slices of it up into the sauce mixture. The sauce turned...
10/26/2010
This recipe is really good I read on some comments that it needed more spicing so I went ahead and added my own thing. I seasoned the chicken with powdered oregano, garlic, tumeric and some sa...
7/5/2009
I liked the flavor of this dish, but the texture of the sauce was not smooth. It turned out very grainy, I used shredded Munster cheese and the sauce thickened without adding cornstarch. I gue...
3/18/2009
There is very little flavor and the Muenster cheese does not lend itself to melting and becoming creamy.
5/5/2008
This was a very easy recipe to make I had to make a few variations to use what I had on hand. I was in a pinch had no idea what to make that was easy I found this recipe and was really impresse...
3/21/2003
This is one of the first pasta recipes I ever tried from this site and I have been making almost once per month for the last 6 months! Its wonderful and I have impressed many a guest who have be...
1/6/2011
This was better than I expected! I used already cooked chicken and shredded triple cheddar shredded cheesej and I did use a tsp of cornstarch. Would make this again!